450g (1 pot) Onken Plain Grain yogurt
3 medium eggs
1 tbsp vanilla extract
120ml maple syrup
400g (14 oz) oats
¼ tsp salt
1 tbsp baking powder
1.5 tbsp mixed spice
50g (2 oz) chopped dried apricots
1 Preheat the oven to 200C/390F (180C/355F fan). In a large bowl, mix the yogurt, eggs, vanilla, maple syrup and mashed bananas.
2 Add the oats, salt, baking powder and mixed spice and mix until well combined.
3 Mix in the apricots.
4 Divide the batter between two greased 12-hole muffin trays. Top with your choice of fresh fruit or chocolate chips.
5 Bake for 30 minutes until cooked through. If during baking, the toppings look to be catching on top, cover the whole tray with a hat of tin foil until baked.
Recipe courtesy of Onken